Good Morning Summer – June 2018
Re-bonjour from the Lost In Alsace Project
Ahhhh – we are still way behind schedule with our plans for content on the site. What’s held us back?? Well for one thing, planting a cool little micro vineyard of our own at Lost In Alsace HQ. You can check out some of that effort on our Instagram feed.
Now the 2018 season kicked off in Alsace with typical winter weather in February. Snow, ice, sub-zero temperatures. Then a long cold month of March was followed by a dry April. Next up, the month of May turned out to be one of the wettest on record. That all added up to a late start to the season. But a wet May also provided just the right weather for newly planted vines. Christophe Hebinger, one of the key pépiniéristes in the region, was expecting the planting season to extend into mid June.
We managed a few springtime visits to the open doors held at André Ostertag and Antoine Kreydenweiss domaines. We also managed a visit to the event held at Lucas Rieffel’s in Mittelbergheim. This was a mini salon with a full range of wines from Lucas, Catherine Riss, Jean Pierre Rietsch, Antoine Kreydenweiss and the visiting Olivier Horiot from Champagne. Then in early May we had a sun-kissed weekend at the Salon Des Vins Libres held in Kientzheim. Reports to come on these visits during the summer months.
The Back In Alsace Project is focused on two main areas; firstly providing a platform for “les vignerons artisans d’Alsace” and secondly, a follow up and reporting of the major events, twists and turns and initiatives that shape what matters with Alsace wine today. As with any “old world” wine region, there are plenty of issues, degrees of bull-shit, and bad attitudes stuck in the industrial agricultural recent past. We will be giving all that sort of stuff a body swerve as we firmly focus on all that vibrant, forward looking energy, that is currently buzzing in the region.
We are big supporters of producers who practice organic or biodynamic husbandry in the vineyards. And we love winemakers that carry this attitude through to techniques in the cellar; with natural fermentations, the use of traditional and non-traumatising physical methods, and a healthy disrespect for the use of additives. These are the foundations that allow winemakers the opportunity to express a sense of terroir, a sense of product (wine) that comes from a place, from a time with the input of human skills and attitudes.
On the cover-page photograph: the town of Andlau with the hill of the Kastelberg Grand Cru sitting right behind in the centre and the long slopes of the Wiebelsberg Grand Cru to the right.